Kokum and Coconut Fish Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Goan-style fish curry simmered with kokum and coconut milk, featuring tender fish in a rich, aromatic sauce. This indian ready in about 50 minutes pairs white fish fillets, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (14 ratings) Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 large finely chopped onion and cook until golden, about 5 minutes.
  2. Step 2: Add 3 minced garlic cloves, 1 inch minced ginger, and 1 chopped green chili; sauté for 2 minutes until fragrant.
  3. Step 3: Stir in 1 tbsp tomato paste, 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp red chili powder; cook for 1 minute, stirring constantly.
  4. Step 4: Add 1.5 lbs white fish fillets and 1/2 cup water; simmer for 5 minutes until fish is opaque.
  5. Step 5: Pour in 2 cups coconut milk and add 2 dried kokum berries; bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
  6. Step 6: Season with salt to taste. Garnish with 2 tbsp chopped cilantro.

Frequently asked questions

How long does Kokum and Coconut Fish Curry take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kokum and Coconut Fish Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white fish fillets from drying out.

Can I substitute ingredients in Kokum and Coconut Fish Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kokum and Coconut Fish Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kokum and Coconut Fish Curry?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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